Does anyone know a recipe for a crispy chocolate icing for cake similar to Eskimo Pie coating but thicker?

Answer 1

Ganache

Ingredients:

HARD GANACHE:
2 lbs. HERSHEY'S Semi-Sweet Chocolate Chips
2 cups (1 lb.) heavy cream

SOFT GANACHE:
1 quart (2 lbs.) heavy cream
1 lb. HERSHEY'S Semi-Sweet Chocolate Chips

CHOCOLATE WHIPPED CREAM:
2 cups SOFT GANACHE, softened
2 cups heavy cream

Directions:

HARD GANACHE
(2 parts chocolate to 1 part heavy cream by weight)
Heat cream to a boil; remove from heat. Pour over chocolate. Allow to stand several minutes. Stir until chocolate is melted. Can be used immediately or refrigerated for later use. Can be thinned with milk. Use as a glaze for cakes or filling for truffles.

SOFT GANACHE
(2 parts heavy cream to 1 part chocolate by weight)
Heat cream to a boil; remove from heat. Pour over chocolate; allow to stand several minutes. Stir until chocolate is melted. Refrigerate until thickened (about 24 hours). Whip to incorporate air. Do not overwhip, mixture will separate. Use as a filling for cakes.

CHOCOLATE WHIPPED CREAM
(1 part soft ganache to 1 part heavy cream)
Combine softened ganache and heavy cream. Whip until soft peaks form.

Ganache can be used for glazing, filling in, and decorating cakes and pastries. Ganache also makes a delicious center in chocolates. The consistency of the ganache determines how it is used. This consistency is determined by the ratio of chocolate to cream.
http://www.hersheys.com/recipes/recipes/detail.asp?id=8213&page=1&per=10&keyword=ganache

Answer 2

Chocolate ganache-
"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like."
Original recipe yield: 2 cups.
Prep Time:10 Minutes
Cook Time:10 Minutes
Ready In:20 Minutes
Servings:16

INGREDIENTS:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

DIRECTIONS:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Answer 3

1. Pound Cake: 7 2. Chocolate Eclair Pie: 2 3. Cheesecake: 6 4. Blueberry Pie: 6 5. Banana Cake: 9 6. Peach Pie: 4 7. Carrot Cake: 10 8. Pumpkin Pie: 10 9. Ice Cream Cake: 10 10: Lemon Pie: 4

Answer 4

Eskimo Pie Recipe

Answer 5

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Answer 6

SEVEN-LAYER CAKE WITH CHOCOLATE ICING

1 pkg. yellow deluxe cake mix
4 eggs
1 tsp. vanilla
1 1/3 c. milk
1 1/2 tsp. baking powder
1/2 c. (1 stick) butter

CHOCOLATE ICING:

1 lb. confectioners' sugar
6 tbsp. (3/4 stick) butter
1 tsp. vanilla
1/2 c. cocoa
1/4 tsp. salt
5 tbsp. milk

Preheat oven to 350 degrees. Grease and flour cake pans.

Combine cake mix, eggs, vanilla, milk, baking powder, and butter; mix well. Pour 3 or 4 tablespoons of batter in each of seven layers. Bake at 350 degrees for 10-12 minutes.

To prepare chocolate icing: Combine confectioners' sugar, remaining butter, vanilla, cocoa, salt, and milk in top of double boiler over simmering water; stir until smooth. Frost and fill cake.

Answer 7

Just use Magic Shell on a cold cake. Refrigerate until served.

Answer 8

make a meringue icing with dark chocolate (don't add milk) and layer it on the top of the cake. make sure u leave pointy spikes on top and flash bake!
hope this helps!

Answer 9

You can buy almond bark at the supermarket.They have regular are white chocolate.Just melt it down according to the instructions on the package.

Answer 10

Chocolate Coating

12 oz Semi-Sweet Chocolate Chips
2 tb Shortening; plus...
2 ts Shortening*


Instructions
* (do not use butter, margarine or oil) Cover tray with wax paper. In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers. * If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again. ** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 and 88 F. CHOCOLATE CANDY IN MOLDS: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds; let stand until firm. Invert molds over prepared tray; tap candy from molds onto tray. Store as directed above. About 4 dozen 1x1-1/2 inch candies